[{"data":1,"prerenderedAt":458},["ShallowReactive",2],{"posts:1:all":3},{"items":4,"totalPages":457},[5,96,170,244,320,387],{"id":6,"title":7,"author":8,"body":9,"category":79,"date":80,"description":81,"draft":82,"extension":83,"image":84,"meta":85,"navigation":86,"path":87,"readingTime":88,"seo":89,"stem":90,"tags":91,"updatedAt":94,"__hash__":95},"posts\u002Fblog\u002Flemon-ricotta-toast.md","Lemon Ricotta Toast with Peas","Pixel Food",{"type":10,"value":11,"toc":72},"minimark",[12,16,21,46,50,65,69],[13,14,15],"p",{},"Creamy ricotta and sweet peas turn a good slice of toast into a small, sunny meal. Use sturdy bread for the crunch that holds everything together.",[17,18,20],"h2",{"id":19},"ingredients","Ingredients",[22,23,24,28,31,34,37,40,43],"ul",{},[25,26,27],"li",{},"2 thick slices sourdough",[25,29,30],{},"150 g whole-milk ricotta",[25,32,33],{},"150 g frozen peas, thawed",[25,35,36],{},"1\u002F2 lemon, zest and juice",[25,38,39],{},"1 tablespoon extra-virgin olive oil",[25,41,42],{},"8 mint leaves, torn",[25,44,45],{},"Flaky salt and black pepper",[17,47,49],{"id":48},"method","Method",[51,52,53,56,59,62],"ol",{},[25,54,55],{},"Toast the sourdough until the edges are deep golden and crisp.",[25,57,58],{},"Mix the peas with half the lemon juice, olive oil, salt, and pepper. Crush half with a fork, leaving the rest whole.",[25,60,61],{},"Spread the ricotta over the warm toast. Spoon the peas on top, then finish with lemon zest and mint.",[25,63,64],{},"Add flaky salt and serve while warm.",[17,66,68],{"id":67},"serve-it-with","Serve it with",[13,70,71],{},"Make it lunch with peppery leaves or a soft-boiled egg.",{"title":73,"searchDepth":74,"depth":74,"links":75},"",2,[76,77,78],{"id":19,"depth":74,"text":20},{"id":48,"depth":74,"text":49},{"id":67,"depth":74,"text":68},"Recipes","2026-09-01","A bright spring toast for an easy breakfast or lunch.",false,"md","\u002Fimages\u002Frecipes\u002Flemon-ricotta-toast.webp",{},true,"\u002Fblog\u002Flemon-ricotta-toast","5",{"title":7,"description":81},"blog\u002Flemon-ricotta-toast",[92,93],"breakfast","spring",null,"qPU_aeg3-a6QFtAvV_8AicnlgEPI7ksC854wN-Ie6FM",{"id":97,"title":98,"author":8,"body":99,"category":79,"date":158,"description":159,"draft":82,"extension":83,"image":160,"meta":161,"navigation":86,"path":162,"readingTime":163,"seo":164,"stem":165,"tags":166,"updatedAt":94,"__hash__":169},"posts\u002Fblog\u002Ftomato-butter-pasta.md","Tomato Butter Pasta",{"type":10,"value":100,"toc":153},[101,104,106,132,134,148,150],[13,102,103],{},"A little butter rounds out sharp tomatoes and gives this fast sauce a silky finish.",[17,105,20],{"id":19},[22,107,108,111,114,117,120,123,126,129],{},[25,109,110],{},"250 g spaghetti or bucatini",[25,112,113],{},"2 tablespoons olive oil",[25,115,116],{},"2 garlic cloves, finely sliced",[25,118,119],{},"400 g crushed tomatoes",[25,121,122],{},"35 g unsalted butter",[25,124,125],{},"1 pinch chili flakes",[25,127,128],{},"40 g finely grated Parmesan",[25,130,131],{},"Salt, black pepper, and basil leaves",[17,133,49],{"id":48},[51,135,136,139,142,145],{},[25,137,138],{},"Cook the pasta in salted water until two minutes short of al dente. Reserve a mug of cooking water.",[25,140,141],{},"Warm the oil in a wide pan. Cook the garlic and chili for 30 seconds without browning it.",[25,143,144],{},"Add tomatoes, season, and simmer for 10 minutes until slightly reduced.",[25,146,147],{},"Add pasta, butter, and a splash of pasta water. Toss over medium heat until glossy, then stir in Parmesan.",[17,149,68],{"id":67},[13,151,152],{},"Finish with basil, extra Parmesan, and a crisp green salad.",{"title":73,"searchDepth":74,"depth":74,"links":154},[155,156,157],{"id":19,"depth":74,"text":20},{"id":48,"depth":74,"text":49},{"id":67,"depth":74,"text":68},"2026-08-31","Silky tomatoes, butter, and pasta in twenty minutes.","\u002Fimages\u002Frecipes\u002Ftomato-butter-pasta.webp",{},"\u002Fblog\u002Ftomato-butter-pasta","20",{"title":98,"description":159},"blog\u002Ftomato-butter-pasta",[167,168],"pasta","dinner","oFW-MQZSznh-ebBfSwams6CDVzdNPIBUt6YnZ91VgEY",{"id":171,"title":172,"author":8,"body":173,"category":79,"date":232,"description":233,"draft":82,"extension":83,"image":234,"meta":235,"navigation":86,"path":236,"readingTime":237,"seo":238,"stem":239,"tags":240,"updatedAt":94,"__hash__":243},"posts\u002Fblog\u002Fhoney-peach-salad.md","Honey Peach Salad with Burrata",{"type":10,"value":174,"toc":227},[175,178,180,206,208,222,224],[13,176,177],{},"Warm peaches, cool burrata, and sharp leaves make a beautiful first course for a long summer lunch.",[17,179,20],{"id":19},[22,181,182,185,188,191,194,197,200,203],{},[25,183,184],{},"3 ripe but firm peaches, halved and stoned",[25,186,187],{},"1 tablespoon olive oil",[25,189,190],{},"125 g burrata",[25,192,193],{},"2 large handfuls arugula",[25,195,196],{},"1 tablespoon honey",[25,198,199],{},"1 teaspoon balsamic vinegar",[25,201,202],{},"40 g toasted pistachios, chopped",[25,204,205],{},"Basil leaves, salt, and black pepper",[17,207,49],{"id":48},[51,209,210,213,216,219],{},[25,211,212],{},"Heat a grill pan until hot. Brush peach halves with olive oil.",[25,214,215],{},"Grill cut-side down for 2 to 3 minutes. Cool briefly, then cut into wedges.",[25,217,218],{},"Arrange arugula on a platter and tear burrata over it. Add peaches and basil.",[25,220,221],{},"Mix honey, vinegar, a little oil, salt, and pepper. Drizzle over the salad and scatter with pistachios.",[17,223,68],{"id":67},[13,225,226],{},"Bring crusty bread to catch the sweet juices and creamy burrata.",{"title":73,"searchDepth":74,"depth":74,"links":228},[229,230,231],{"id":19,"depth":74,"text":20},{"id":48,"depth":74,"text":49},{"id":67,"depth":74,"text":68},"2026-08-30","Sweet peaches meet peppery greens and creamy burrata.","\u002Fimages\u002Frecipes\u002Fhoney-peach-salad.webp",{},"\u002Fblog\u002Fhoney-peach-salad","15",{"title":172,"description":233},"blog\u002Fhoney-peach-salad",[241,242],"salad","summer","mcaSPx67ymB0g1AUJAMxI__XIdgk42-YiOmkovb_sMU",{"id":245,"title":246,"author":8,"body":247,"category":79,"date":308,"description":309,"draft":82,"extension":83,"image":310,"meta":311,"navigation":86,"path":312,"readingTime":313,"seo":314,"stem":315,"tags":316,"updatedAt":94,"__hash__":319},"posts\u002Fblog\u002Fcrispy-potato-cakes.md","Crispy Potato Cakes with Herbed Yogurt",{"type":10,"value":248,"toc":303},[249,252,254,282,284,298,300],[13,250,251],{},"These potato cakes reward a patient fry with a shatteringly crisp edge. The herbed yogurt adds brightness without taking over.",[17,253,20],{"id":19},[22,255,256,259,262,265,268,271,274,276,279],{},[25,257,258],{},"500 g floury potatoes, cooked and cooled",[25,260,261],{},"2 spring onions, finely sliced",[25,263,264],{},"1 egg yolk",[25,266,267],{},"3 tablespoons plain flour",[25,269,270],{},"3 tablespoons neutral oil",[25,272,273],{},"150 g Greek yogurt",[25,275,36],{},[25,277,278],{},"2 tablespoons chopped dill",[25,280,281],{},"Salt and black pepper",[17,283,49],{"id":48},[51,285,286,289,292,295],{},[25,287,288],{},"Mash potatoes with spring onions, egg yolk, flour, salt, and pepper. Form 8 small patties with floured hands.",[25,290,291],{},"Stir yogurt with lemon zest, a squeeze of juice, dill, and salt.",[25,293,294],{},"Heat oil in a skillet over medium heat. Fry cakes for 3 to 4 minutes per side until dark golden.",[25,296,297],{},"Drain briefly on paper, season, and serve with the yogurt.",[17,299,68],{"id":67},[13,301,302],{},"Add a fried egg and wilted spinach for supper.",{"title":73,"searchDepth":74,"depth":74,"links":304},[305,306,307],{"id":19,"depth":74,"text":20},{"id":48,"depth":74,"text":49},{"id":67,"depth":74,"text":68},"2026-08-29","Golden potato cakes made for a slow weekend brunch.","\u002Fimages\u002Frecipes\u002Fcrispy-potato-cakes.webp",{},"\u002Fblog\u002Fcrispy-potato-cakes","30",{"title":246,"description":309},"blog\u002Fcrispy-potato-cakes",[317,318],"potato","brunch","JGMRPHznS6UGvyRjccsNZcBC2-2bDzpBcCPcrSbFn68",{"id":321,"title":322,"author":8,"body":323,"category":79,"date":376,"description":377,"draft":82,"extension":83,"image":378,"meta":379,"navigation":86,"path":380,"readingTime":313,"seo":381,"stem":382,"tags":383,"updatedAt":94,"__hash__":386},"posts\u002Fblog\u002Fcoconut-lime-rice.md","Coconut Lime Rice",{"type":10,"value":324,"toc":371},[325,328,330,350,352,366,368],[13,326,327],{},"This fragrant rice turns curry, roast vegetables, or grilled fish into a proper meal. Rinsing first keeps the grains light and separate.",[17,329,20],{"id":19},[22,331,332,335,338,341,344,347],{},[25,333,334],{},"250 g jasmine rice",[25,336,337],{},"250 ml coconut milk",[25,339,340],{},"250 ml water",[25,342,343],{},"1\u002F2 teaspoon fine salt",[25,345,346],{},"1 lime, zest and juice",[25,348,349],{},"2 tablespoons chopped cilantro",[17,351,49],{"id":48},[51,353,354,357,360,363],{},[25,355,356],{},"Rinse rice under cold water until the water runs mostly clear. Drain well.",[25,358,359],{},"Put rice, coconut milk, water, and salt in a saucepan. Bring to a gentle simmer, cover, and cook on low for 12 minutes.",[25,361,362],{},"Turn off heat and leave covered for 10 minutes.",[25,364,365],{},"Fluff with a fork, then fold through lime zest, juice, and cilantro.",[17,367,68],{"id":67},[13,369,370],{},"Pair with spicy vegetables, black beans, or grilled prawns.",{"title":73,"searchDepth":74,"depth":74,"links":372},[373,374,375],{"id":19,"depth":74,"text":20},{"id":48,"depth":74,"text":49},{"id":67,"depth":74,"text":68},"2026-08-27","A fragrant side dish for roasted vegetables or curry.","\u002Fimages\u002Frecipes\u002Fcoconut-lime-rice.webp",{},"\u002Fblog\u002Fcoconut-lime-rice",{"title":322,"description":377},"blog\u002Fcoconut-lime-rice",[384,385],"rice","side","wmxI81Hw5sC_ahIz086EoDUVydbb-ISIENFEKSDqDGY",{"id":388,"title":389,"author":8,"body":390,"category":79,"date":445,"description":446,"draft":82,"extension":83,"image":447,"meta":448,"navigation":86,"path":449,"readingTime":450,"seo":451,"stem":452,"tags":453,"updatedAt":94,"__hash__":456},"posts\u002Fblog\u002Froasted-carrot-soup.md","Roasted Carrot Soup with Chili Oil",{"type":10,"value":391,"toc":440},[392,395,397,419,421,435,437],[13,393,394],{},"Roasting brings out the carrots' sweetness before the blender does the rest. Make extra chili oil; it is useful on almost anything.",[17,396,20],{"id":19},[22,398,399,402,405,407,410,413,416],{},[25,400,401],{},"800 g carrots, cut into chunks",[25,403,404],{},"1 onion, cut into wedges",[25,406,113],{},[25,408,409],{},"1 thumb ginger, grated",[25,411,412],{},"750 ml vegetable stock",[25,414,415],{},"100 ml cream or coconut cream",[25,417,418],{},"Chili oil, toasted pumpkin seeds, salt, and pepper",[17,420,49],{"id":48},[51,422,423,426,429,432],{},[25,424,425],{},"Heat the oven to 220°C. Toss carrots and onion with oil, salt, and pepper; roast for 30 minutes until caramelised.",[25,427,428],{},"Tip the vegetables into a saucepan with ginger and stock. Simmer for 10 minutes.",[25,430,431],{},"Blend until completely smooth, then stir in cream. Adjust the seasoning and thin with hot water if needed.",[25,433,434],{},"Ladle into bowls and finish with chili oil and seeds.",[17,436,68],{"id":67},[13,438,439],{},"Serve with toasted sourdough and salted butter.",{"title":73,"searchDepth":74,"depth":74,"links":441},[442,443,444],{"id":19,"depth":74,"text":20},{"id":48,"depth":74,"text":49},{"id":67,"depth":74,"text":68},"2026-08-26","Sweet roasted carrots with a warm, gentle heat.","\u002Fimages\u002Frecipes\u002Froasted-carrot-soup.webp",{},"\u002Fblog\u002Froasted-carrot-soup","45",{"title":389,"description":446},"blog\u002Froasted-carrot-soup",[454,455],"soup","autumn","M8J-lttXWlP3AzVd2B8hA5bSCg1Yby6xjX3AvsvT53s",5,1788335896354]